If you are going to freeze the butter, I suggest that you freeze it in small portion sizes - a small ice cube tray would work well and then once frozen store them in a zip lock bag in the freezer until needed.

Lemon Herb Butter

4 Tbsp unsalted butter

1 Tbsp Italian Parsley, chopped

1 tsp chopped fresh Dill, chopped

1 tsp Lemon Juice

1/2 tsp finely grated lemon peel

pinch of salt

Parsley and Garlic Butter

4 Tbsp unsalted butter

2 Tbsp Italian Parsley, chopped

1 clove of garlic, chopped

*Herb butters are perfect to freeze however if you plan to add Garlic, leave it out and add it once the butter has thawed, otherwise the flavour may be too bitter.